These gluten-free artisan bread rolls will be the star of your next dinner party. With a cackly/crunchy crust, they remind me of the rolls and Broetchen you can find in bakeries all over Europe. Serve them at your next dinner party with some high-quality olive oil for dipping. Or use them to make a delicious gluten free Panzanella salad (a Tuscan summer salad made with bread). And my personal favorite way to enjoy them - warm from the oven with butter and some homemade jam.
This recipe was created to provide an alternative to my light and fluffy gluten free dinner rolls which are made with Caputo Fioreglut (a gluten-free specialty flour from Italy)
You can find my other gluten free bread recipes here: Gluten Free Bread Recipe Collection
Jump to:
- Recipe Ingredient Notes
- Ingredient Substitution Notes
- Tools needed
- What is Psyllium Husk?
- How to make Gluten-Free Artisan Bread Dough
- Shaping and proofing of Gluten Free Artisan Bread Rolls
- Cornstarch Glaze for Rustic Crust
- How to bake Gluten Free Artisan Dinner Rolls
- Storing and Freezing
- Serving Ideas
- FAQ about Gluten Free Artisan Dinner Rolls
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Bread Recipes to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: This recipe for Gluten Free Artisan Bread Rolls will not work with store-bought gluten-free flour blends like Bob Red Mill 1-to-1 or Cup4Cup. Each flour in this recipe has a purpose in this recipe.
- Super Fine Brown Rice Flour: This is the key to the structure of artisan bread rolls. I recommend using super fine brown rice flour since regular ground brown rice flour will give the buns a gritty texture. I do NOT recommend using white rice flour since it is lower in protein and will cause a gummy texture in the dough.
- Sorghum Flour: Sorghum Flour is high in protein, soft flour with light color. It helps the rolls to get their light texture but also a depth of flavor.
- Tapioca Starch/Flour: Tapioca starch/flour gives baked goods a chewy texture, as well as, contributes to the browning. Without added starch, these gluten free artisan bread rolls will be dense and dry.
- Fine Yellow Corn Meal: Corn Meal is a fine ground meal (coarse flour) ground from dried corn. It gives the bread rolls a wonderful texture and flavor. This is not the same as cornstarch. It is the same product like I use in my Gluten Free Sweet Cornbread Recipe.
Whole Psyllium Husks: This ingredient helps to reduce the crumbly structure often found in gluten-free baked goods. It also gives the dough a wheat-like texture. I only use Whole Psyllium Husks in my gluten-free bread recipes. I have NOT tested this recipe with Psyllium Husk sold in powder form.
Yogurt: The added yogurt tenderizes the dough and gives the bread a wonderful flavor. Casein, a protein found in dairy yogurt, can mimic gluten and help with the structure of the dough. I have tested this recipe with plain yogurt and plain greek yogurt. If you use a non-dairy please be aware the structure of the bread may be different.
Gluten-Free Sourdough Starter: This is an optional ingredient but will help with the structure and flavor. To learn how to make a sourdough starter, please check out this post. Add the sourdough starter cold, straight from the fridge. It does not need to be fed before using it.
Ingredient Substitution Notes
If you must replace any of the ingredients used in the original recipe for Gluten-Free Artisan Dinner Rolls, please be aware your results may vary. I do not recommend replacing all the ingredients since you will be creating a whole new recipe (and a recipe for disaster)
Gluten-Free Flour Substitutions
- Super Fine Brown Rice Flour – cassava flour
- Sorghum Flour – millet or chickpea flour
- Tapioca Starch – potato starch (you may also use a 50:50 mix of both products)
- Fine Yellow Cornmeal - quinoa or oat flour
Yogurt: If you are on a dairy-free /casein-free diet, please substitute with your favorite plain yogurt which accommodates your diet. I recommend adding 10 grams of apple cider vinegar or white vinegar to the dough as well (and reducing the added water to 215 grams)
Tools needed
To successfully make this gluten-free artisan dinner roll recipe, you will need the following equipment.
- Digital Kitchen Scale is a must-have to make this recipe (or any of my recipes)
- Stand mixer fitted with the dough hook, hand mixer, or someone willing to mix the dough by hand
- baking sheet, parchment paper
- pastry brush, a digital thermometer
- oven safe pot or pan for the steam bath
What is Psyllium Husk?
Psyllium husks come from the seed of the Plantago plant, a native of India and Pakistan. It is naturally gluten-free. It is known as a source of soluble fiber which loves to absorb moisture. This ingredient helps reduce the crumbly structure often found in gluten-free baked goods. It gives the dough elasticity and flexibility and makes it workable.
Psyllium husk is especially useful in gluten-free recipes which rely on the structure gluten provides. Psyllium interacts strongly with the proteins in gluten-free flours, creating a sturdy enough structure to support highly leavened bread once the bread cools. Skipping the psyllium husk will cause the bread dough to be very sticky and you will not be able to properly shape the buns.
How to make Gluten-Free Artisan Bread Dough
The dough for gluten-free artisan rolls can be made with a stand mixer or by hand. If you use a stand mixer, please make sure to use the dough hook. If you choose to mix the dough by hand, make sure to blend all ingredients well.
Step 1: Start by activating the yeast in the warm water. Warm the water in a small bowl in your microwave for 30-60 seconds. The temperature should be around 110F (No hotter than 115F or you will kill your yeast). I recommend using a digital thermometer to check the temperature. Sprinkle the active dry yeast and a generous pinch of sugar over the warmed water. Allow for it to sit for 10-15 minutes. Your yeast will be ready when it looks bubbly and frothy. IF your yeast is not bubbly and frothy after 10 minutes, it should not be used in any recipes
Step 2: In the bowl of a stand mixer or a large bowl sift together the gluten-free flours, psyllium husk, xanthan gum, kosher salt, and brown sugar.
Step 3: When the yeast mixture is ready, add it to the dry ingredients along with the yogurt and the cold sourdough starter (if using). Mix the mixture at a low speed to combine. Once the dough starts to come together, increase the speed of your mixer to medium-high and mix for 3-4 minutes. The dough will look soft and not like your typical bread dough (This is normal for Gluten Free bread dough).
Step 4: Remove the bowl from the stand mixer and cover with a clean towel. Allow the dough to sit at room temperature for 30 minutes. During those 30 minutes, the flours and psyllium husk will hydrate.
Shaping and proofing of Gluten Free Artisan Bread Rolls
Once the gluten free artisan bread roll dough has rested for 30 minutes, it is time to shape it into little buns. Make sure you start with a clean workspace and have your olive oil ready.
Adding the olive oil to the center of the bread rolls is optional. You may also just shape them into small rolls, around 100 grams each.
Step 1: Line a baking tray with parchment paper and lightly spray with a nonstick cooking spray. Set aside. If you skip spraying the parchment paper, the gluten-free buns will most likely stick to the paper.
Step 2: Using a kitchen scale, divide the dough into 6 equal pieces by weight. Weigh the entire dough and divide it by 6. It should be around 100 grams per roll.
Step 3: On a lightly floured kitchen counter (I use tapioca starch for this), flatten out one piece of dough into a 3" circle. If the dough is sticky, you can either lightly oil your fingers or use extra flour.
Step 4: Top the surface of the dough with some good olive oil (around ½ teaspoons) and cover the surface. The added oil will keep the bread moist once baked and give it additional flavor.
Step 5: Fold the sides of the bread dough to the center until it resembles a shaggy dough ball again. Pick up the dough and with your hands very gently using a circular motion shape it into a rough ball. Place it seam-side down on the prepared sheet tray. If you can't tell which side is the seam side, don't worry.
Step 6: Once all the gluten-free artisan rolls have been shaped, cover them with a clean tea towel or sprayed plastic wrap. Let the dough rise in a warm place until 50% bigger than its original size. At this point, you can also refrigerate them for up to 8 hours and allow for them to rise slowly in the fridge.
I like to use my oven for this by preheating it for a few minutes until it’s around 100F (check your oven thermometer!!), TURN OFF and place the tray of gf bread rolls in the oven. Depending on how warm your kitchen/proofing environment is, this can take anywhere from 30-60 minutes.
Note about rising during warm summer month: Issues with bread dough rising too quickly during warm summer months is very common. I recommend placing the shaped buns in the fridge for 2-3hrs which will allow them to rise slowly. When ready to bake, allow for them to sit at room temperature for 30 minutes while preheating the oven and making the cornstarch glaze.
Cornstarch Glaze for Rustic Crust
To achieve a shiny crust with a nice crunch, the bread rolls are "glazed" with a corn starch slurry before baking. When the bread is baked in an oven with steam- the starch in the crust is able to gelatinize before it all dries out and becomes crispy. This is what makes the crust crisp, shiny, and delicious- characteristic of "artisan" bread. Basically, any starch (tapioca flour or cornstarch) can be used to make this glaze.
Mix the water and cornstarch in microwave-safe container and heat for 20 seconds on HIGH or until thick. Whisk it well. Be careful - this mixture can be very hot and easily overboil.
Remove from the microwave and allow to cool to room temperature. If it starts to thicken up, add 1-2 teaspoons of water to thin it out.
Alternatively one can brush the buns with oil or an egg yolk/water mixture before baking. I can not guarantee this will achieve the same shiny, crusty bread as the cornstarch glaze.
How to bake Gluten Free Artisan Dinner Rolls
Once the gluten free artisan bread rolls are puffy looking and 35-40% bigger than their original size preheat the oven to 475F. It will take at least 30 minutes for the oven to fully preheat. Arrange one oven rack in the middle of the oven and the second one the closest to the bottom of the oven (this is for the steam bath)
When the oven is fully preheated, bring water to boil in an oven-safe pot or pan. I like to use a cast iron pan for this. The boiling water creates steam in the oven which will help with the crust of the bread rolls.
While the water comes to a boil, score each artisan bread roll with a razor blade or a serrated knife somewhere between ¼" and ½" deep. Brush each bun with the cornstarch glaze (avoiding the scored part).
Once the water is at a boil, CAREFULLY transfer the pot/pan with the boiling water to the oven placing it on the bottom rack.
Place the bread buns on the middle rack and bake at 475F for 10 minutes. After 10 minutes CAREFULLY remove the pan holding the water and reduce the oven temperature to 450F.
Finish baking the gluten-free artisan bread rolls at 450F for 12-15 minutes until golden brown and they have an internal temperature of at least 205F.
Remove the gluten free dinner rolls from the oven and allow them to cool on the baking pan for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free rolls are best when eaten within the day of baking. Should you happen to have any leftovers, store the baked rolls in an airtight container at room temperature for 1-2 days.
Storing and Freezing
It's no secret that gluten-free bread tends to get stale very quickly. To prolong the shelf life I recommend storing the fully cooled gluten-free artisan bread rolls in an airtight container or ziplock bag at room temperature. The buns will lose their crunchy crust the longer they sit in a container or ziplock bag and become chewy. (especially if it's a humid day!). To reheat/re-crisp the rolls place them on a sheet tray, cover them with foil and bake at 350F for 10-15 minutes.
To freeze the rolls, place them into a ziplock bag and try to squeeze out as much air as possible. Freeze up to 6 weeks. Allow the rolls to thaw in the fridge or on the counter. Once thawed, I recommend crisping them in the oven at 350F for 10-15 minutes (make sure to cover them with foil before rebaking)
Serving Ideas
Enjoy these dinner rolls like every other bread out there. If you ask me, these gluten-free dinner rolls are the best still warm from the hot oven with a generous amount of butter and jam.
They are fabulous for dipping in good olive oil along with a nice spread of cheese and cold cuts. Serve them with a bowl of your favorite soup or chili.
Use them to make Panzanella Salad (Tuscan chopped salad of soaked stale bread, onions and tomatoes) or homemade croutons.
I love serving these rolls with a hearty bowl of soup such as this Gluten-Free Broccoli Cheddar Soup or this Homemade Gluten-Free Tomato Soup.
FAQ about Gluten Free Artisan Dinner Rolls
Can I make this recipe without a sourdough starter?
Yes, you can make this recipe without a sourdough starter. It is an optional ingredient but if you happen to have some gluten free sourdough starter on hand, I recommend adding some.
Can I make this recipe with my favorite gluten-free flour blend?
Gluten-Free Flour blends such as Bob’s Red Mill or King Arthur Measure for Measure are NOT designed to be used for recipes containing yeast. I highly recommend using the recommended gluten-free flours to make these gluten-free artisan dinner rolls.
Can I top the rolls with seeds before baking?
Yes! While I have not tried this, you can sprinkle the rolls after brushing them with the corn starch glaze with your favorite toppings such as chia seeds, pumpkin seeds, flaky sea salt, flax seed, Everything but the Bagel Seasoning, and poppy seeds....
My gluten free artisan bread rolls are burned on the bottom!
This can happen very easily, especially if your oven is running hot or you use a very thin sheet pan. If the rolls are too close to the heat source (which comes from the bottom at most American ovens), the bottoms will burn quickly. To avoid this you can use two sheet pans (especially if your sheet pans are very thin) or move the bread rolls from the middle rack to a higher rack. You know your oven the best (and we all know every oven has its own mind of its own)
Join my Gluten Free Community!
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Bread Recipes to try
📖 Recipe
Gluten Free Artisan Bread Rolls
These gluten free artisan bread rolls will be the star of your next dinner party. With a cackly/crunchy crust they remind me of the rolls and Broetchen you can find in bakeries all over Europe.
Ingredients
To activate the yeast
- 225 grams water
- 4 grams active dry yeast
- pinch of granulated white sugar
Gluten Free Artisan Bread Rolls
- 100 grams super fine brown rice flour
- 100 grams tapioca starch
- 35 grams sorghum flour
- 35 grams fine yellow cornmeal
- 15 grams light brown sugar
- 4 grams xanthan gum (1 teaspoon)
- 4 grams kosher salt (1 teaspoon)
- 3 grams whole psyllium husk
- 50 grams yogurt
- 20 grams sourdough starter (cold, from fridge) OPTIONAL
Corn Starch Glaze
- 50 grams water
- 5 grams corn starch
Instructions
How to make Gluten Free Artisan Bread Roll Dough
- Warm 225 grams of water in a small bowl to 110-114F.
- Add the active dry yeast and a pinch of sugar and allow to sit for 10 minutes. Your yeast is ready to use when it looks bubbly and frothy.
- In the bowl of your stand mixer combine brown rice flour, sorghum flour, tapioca starch, yellow cornmeal, brown sugar, kosher salt, psyllium husk, and xanthan gum
- When the yeast mixture is ready, add it to the dry ingredients along with the yogurt and sourdough starter (If using) Mix the mixture at a low speed to combine. Once the dough starts to come together, increase the speed of your mixer to medium-high and mix for 3-4 minutes. The dough will look soft.
- Remove the bowl from the stand mixer and cover with a clean towel. Allow the dough to sit at room temperature for 30 minutes. During those 30 minutes, the flours and psyllium husk will hydrate.
Shaping and rising of rolls
Adding a little olive oil to the center of the bread rolls is optional. You may also just shape them into small rolls, around 100 grams each.
- Line a baking tray with parchment paper and lightly spray with a nonstick cooking spray. Set aside.
- Using a kitchen scale, divide the dough into 6 equal pieces by weight.
- On a lightly floured kitchen counter (I use tapioca starch for this), flatten out one piece of dough into a 3″ circle.
- Top the surface of the dough circle with some good olive oil (around ¾ teaspoons) and cover the surface.
- Fold the sides of the bread dough to the center until it resembles a shaggy dough ball again. Pick up the dough and with your hands very gently using a circular motion shape it into a rough ball. Place it seam side down on the prepared sheet tray. If you can’t tell which side is the seam side, don’t worry.
- Once all the gluten-free artisan rolls have been shaped, cover them with a clean tea towel or sprayed plastic wrap. Let the dough rise in a warm place until 50% bigger than its original size. At this point you can also refrigerate them for up to 8 hours and allow for them to rise slow in the fridge.
Cornstarch glaze for rustic crust
- Mix the water and cornstarch in microwave safe container and heat for 20 seconds on HIGH or until thick. Whisk it well. Be careful – this mixture can be very hot and easily overboil.
- Remove from the microwave and allow to cool to room temperature. If it starts to thicken up, add 1-2 teaspoons of water to thin out.
Baking the Gluten Free Artisan Dinner Rolls
- Once the gluten free artisan bread rolls are puffy looking and 35-40% bigger than their original size preheat the oven to 475F. It will take at least 30 minutes for the oven to be fully preheated. Arrange one oven rack in the middle of the oven and the second one the closest to the bottom of the oven (this is for the steam bath)
- When the oven is fully preheated, bring water to boil in an oven safe pot or pan. I like to use a cast iron pan for this.
- While the water comes to a boil, score each artisan bread roll with a razor blade or a serrated knife somewhere between ¼″ and ½″ deep.
- Brush each bun with the cornstarch glaze (avoiding the scored part).
- Once the water is at a boil, CAREFULLY transfer the pot/pan with the boiling water to the oven placing it on the bottom rack.
- Place the bread buns on the middle rack and bake at 475F for 10 minutes.
- After 10 minutes CAREFULLY remove the pan holding the water and reduce the oven temperature to 450F.
- Finish baking the gluten free artisan bread rolls at 450F for about 20 minutes until golden brown and they have an internal temperature of at least 205F. Baking Times depend on the size of the artisan rolls and your oven!
- Remove the gluten free dinner rolls from the oven and allow them to cool on the baking pan for a few minutes before transferring them to a wire rack to cool completely.
- These gluten-free rolls are best enjoyed the day they have been baked. Should you happen to have any leftovers, store the baked rolls in an airtight container at room temperature for 1-2 days.
Notes
Shaping of Rolls: Please see blog post above recipe card with detailed instructions
Note about rising during warm summer month: Issues with bread dough rising too quickly during warm summer months is very common. I recommend placing the shaped buns in the fridge for 2-3hrs which will allow them to rise slowly. When ready to bake, allow for them to sit at room temperature for 30 minutes while preheating the oven and making the cornstarch glaze.
Cornstarch Glaze: Alternatively the buns can be brushed with oil or an egg yolk/water mixture before baking. I can not guarantee this will achieve the same shiny, crusty bread like the cornstarch glaze.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 195
Calories are a guestimate.
Elsa says
Hi, I'm highly allergic to psyllium, what substitution can I use?
Daniela says
hello, you could use twice the amount (6 grams) of flaxseed meal.
Titch says
Hi. I live in Australia & can’t seem to find cornmeal. I know it’s not cornflour as the texture would be different? What is the alternative? Thank you.
Daniela says
Hm. It may be called polenta in Australia? It’s fine ground cornmeal.
Peter says
This reminded me of bread rolls we enjoyed on our last trip to Germany. They freeze wonderfully too!
Sophia says
My mom can't eat gluten so I made these for her for Mother's Day and she loved them!! My gluten eating husband and kids had some too and really liked them!
mikayla says
Bread is an every meal favorite here, these came out so good. A crisp outside with a soft fluffy inside. I loved the texture the little bit of cornmeal added with a dint of sweetness I attribute to the brown suger
Dawn Zic says
My son is not able to have rice or tapioca. Is there another flour that can be substituted?
Daniela says
Hello, please make sure to read the Ingredient substitution notes where I answer questions like this one 🙂
Enriqueta E Lemoine says
Thank you so much for sharing all this knowledge. I'm saving and pinning this. I'm going to buy all the ingredients to make it because I'm not entirely gluten-free because I love bread so much.
veenaazmanov says
Never tried Baking Bread at home. Your recipe looks so easy and I cant wait to try this out. Thanks
Colleen says
I am so excited to get the ingredients to make these bread rolls! I miss being able to eat rolls and other breads and have never found a recipe that I liked. But these look amazing!
Loreto and Nicoletta says
I have never seen gluten free bun that look this good. Love the color and crust. You have me totally curious. And we need to try these. We have quite a few friends that are gluten intolerant. This would come in very handy! Great types and knowledge. Interesting notes on the psyllium husks. Yhanjs for sharing!😋🥰❤👍👌
Annie says
These are like your favorite crusty bread but in miniature form and gluten-free! We loved having them to dip in our homemade soup.
Uma says
These gluten-free artisan bread rolls are cackly and super delicious. I love the baking part with brown rice flour. Thanks for the recipe.
Hayley Dhanecha says
The BEST gluten-free bread rolls I have ever seen! One of my friend following a GF diet, sharing this link with her, I am sure she will be so HAPPY 🙂
Gisela says
Hi! I recently found you through instagram and I LOVE your recipes. I want to attempt to recreate these bread rolls because they look amazing and I have been in a pursuit for a nice gluten free artisan bread for years now. I was wondering if the Brown rice flour could be substituted by teff/ buckwheat/ white rice+hemp protein/ millet flour? Unfortunately I cannot have nor Brown rice flour (because of the rice bran), nor the cassava flour substitute you suggest; I saw that teff and millet flour have a slighty higher amount of protein than the brown rice one; since I also cannot have dairy (so no casein 🙁 ) I thought that maybe that extra protein can make up for the yogurt missing? Do you have any experience making bread with these flours? If you do I would love to hear it!
Thanks in advance!
Daniela says
Hello, as for the yogurt I recommend using a dairy-free yogurt (which is widely available). It can not be substituted with different flour since it is a wet component of this recipe. I have not tested any of my recipes with teff flour or millet flour. Clearly, this is something you can try but with any substitutions, I do not guarantee for the recipe to work.
Pascale Poitras says
Good morning,
I was going to make these these rolls tomorrow for Father’s Day but am unsure about a few ingredients…
Psyllium husk- where do I find
Super fine brown rice flour- if not available as super fine should I process in food processor?
Corn meal- same question as above
I’d order from Amazon but I’m in a small town in Idaho and deliveries are slow!
Thanks!
Daniela says
Hello, psyllium husk can be found at health stores or online: Whole Psyllium Husk. As for Super fine brown rice flour, you may blend it in the food processor. This is the cornmeal I use - this can be found in most grocery stores: FINE Corn Meal
Catherine Gorey says
Is it possible to make the artisan bread rolls and refrigerate overnight before baking?
Daniela says
Hello, as mentioned in the blog post the artesian bread rolls can be refrigerated for up to 8 hours.
Kate says
I've been really enjoying this recipe! The crunch of the crust is incredible.
I've been having an issue with the rolls not rising in the oven. I've made it three times, and each time they basically don't expand at all once in the oven. My best guess is that I've been over-proofing them. I pre-heat my oven to ~100 F, turn it off, leave it open, and put them in there between 30 mins to an hour. Do you have any thoughts on what might be going wrong?
Daniela says
Hi, do you make any changes to the recipe or do you follow it as written?
Katie says
Hi! I've been following it as written.
Daniela says
I wonder if you overproof them. Or add too much psyllium husk (I use this one: Organic India Psyllium Herbal Powder - Whole Husk Fiber. When adding too much psyllium, the dough will not expand when baking. Also - do you score each bun before baking with a sharp knife or razor blade?
Dena Logan says
I have always reheated crispy breads by dousing them with water and placing in a 375° oven for 5 to 10 minutes. Will this method work with these rolls also?
Daniela says
Dena, I have not tried this but I thought about it while I ate my last roll. If you give it a try, please share your experience. I am curious!
Lois says
I made these. They turned out really well on the first try. Nice crispy crust, toothsome interior, subtly sweet. The cornstarch wash trick worked to impart a brown and crispy crust, although next time I'll start out with less cornstarch in the glaze. I had to thin it considerably to allow it to brush on easily. Crusty, chewy artisan breads are one of the things I miss the most about no longer eating wheat. Great recipe! Thanks!
Mary N says
Hi your recipe looks really good. I have had nothing but failure making gluten free breads but not willing to give up. If you don’t have sourdough starter do you think yeast would work?
Daniela says
Hi, the bread recipe will work wonderfully as written. The sourdough starter is optional.
Cassie Lombardi says
Just made these. I was happy for a first time effort. Definitely not as pretty as yours but nice and crunchy crust and beautifully soft on the inside. This was the first thing I’ve used your sourdough starter on and I can’t wait to try again.
Peter Staa. says
This is my favourite gluten-free bread recipe to-date. I love the look and the taste of the buns. Thanks for a great recipe.
Two questions:
1. I find the texture inside the bun quite dense and compact. Not a fluffy or airy bun. Is that the way it should be, or am I doing something wrong? [I'm using dry active yeast only, not adding the optional sour dough].
2. How long should the rise time be after the buns are shaped? I have a cool kitchen in winter [21 or 22 degrees C] and I do the rise at room temp., not in the fridge.
Thanks for any info you can provide on this.
Peter.
Daniela says
hello, are you making adjustments to the flours you use? Do you use whole psyllium husk as written in the recipe? Because I don’t work with psyllium powder and that may cause the dense texture. or too much xanthan gum.
As for rising at room temperature, it’s very hard to give up an exact number.
Peter says
Thanks, Daniela, Yes, I'm using whole psyllium husks. I'll play a bit more with other batches and see what I come up with. Meanwhile, thanks again.
Daniela says
Sounds good! I will make some soon and let you know if I have an answer for your questions 🙂
Susan says
Can this recipe be shaped into baguettes instead of rolls?
Thank you.
Daniela says
You could probably give it a try 🙂 I don't see why not
Dan L says
I made these recently and oh my, they were amazing. I have never had a gluten free piece of bread with an outer crust like this. My wife and daughter have celiac disease and they absolutely loved these rolls! I look forward to making them again soon. Thanks so much!
Catherine says
I’m looking forward to making these beautiful rolls! After brushing dough with olive oil, do you fold the dough so the oiled side is inside?
Daniela says
Yes! You can see the detailed step by step instructions in the blog post above the recipe card 🙂